This slow-cooking recipe is prepared with tender, well-seasoned meat and is very common on Panamanian tables.
This is a traditional recipe whose origins date back to colonial times, when Spanish colonizers introduced the technique of drying meat for preservation. The term "tasajo" comes from the Arabic "tābiḥ" meaning "seasoned meat" in Spanish, reflecting the importance of seasoning in this delicious dish.
We hope you enjoy preparing this delicious recipe together.
Tasajo
Ingredients
1 ½ kilogram of Palomilla
4 Garlic cloves
Ground pepper
1 Onion
Worcestershire sauce
½ cup of Oil
1 tablespoon of Annatto seeds
6 Natural tomatoes
1 can of Whole tomatoes
Oregano
1 pinch of Salt
Preparation
Step 1 : To prepare this dish, start by chopping the garlic and cutting the onion into julienne strips, as well as dicing the tomatoes.
Step 2 : Next, clean the meat and marinate it with the garlic, Onion, and Worcestershire sauce.
Step 3 : Let the meat marinate for 4 hours.
Step 4 : Then, cut the meat into pieces and cook it in a skillet until it is dry.
Step 5 : Shred the meat and continue cooking for another 10 minutes.
Step 6 : In a pot, heat the oil and cook the annatto seeds with the tomato cubes.
Step 7 : Add the can of tomatoes, shredded meat, oregano, and salt to taste.
Step 8 : Cook for a few minutes until ready to serve.
